Basil Pine Nut Biscotti Recipe

Ingredients for Basil Pine Nut Biscotti

• 1/2 cup pine nuts
• 1/2 cup (1 stick) unsalted butter, softened
• Parmesan Cheese
• Dried Basil
• 1 tablespoon lemon zest
• 2 large eggs
• 2 tablespoons milk
• All Purpose Flour
• 1 teaspoon baking powder

How to Make Basil Pine Nut Biscotti

1. Preheat oven to 350°F (175°C).
2. Toast 1/2 cup pine nuts in a pie pan in the preheated oven for 8-10 minutes, or until lightly golden. Set aside to cool.
3. In a large bowl, cream together 1/2 cup (1 stick) softened unsalted butter and 1/4 cup grated Parmesan cheese until light and fluffy.
4. Beat in 1/4 cup packed fresh basil leaves, 1 tablespoon lemon zest, 2 large eggs, and 2 tablespoons milk until well combined.
5. In a separate bowl, whisk together 2 cups all-purpose flour and 1 teaspoon baking powder.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
7. Stir in the toasted pine nuts.
8. Line a baking sheet with parchment paper.
9. Shape the dough into a 15-inch long, 1/2-inch thick rectangle on the prepared baking sheet.
10. Bake for 15 minutes.
11. Reduce oven temperature to 325°F (165°C).
12. Remove the dough from the oven and, using a serrated knife, cut the rectangle into 1/2-inch wide slices.
13. Place the slices cut-side down on the baking sheet.
14. Bake for another 40-50 minutes, or until golden brown and crisp.
15. Let the biscotti cool completely on a wire rack before storing in an airtight container.